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Ingredient
Loaded Wonton Soup
Introduce
Chef :
Faith JozwiakLoaded Wonton Soup
Asian food sounds intimidating but once you acquire the pantry ingredients and understand the salty/sweet/earthy/acidic/ spicy balance, it becomes very easy.
Ingredient
Food ration :
4-6 servingsCooking time :
1hr
1/2 bag
Frozen pot stickers
1-2 packages
Top Ramen
1/2 tbs
Minced ginger
Cooking instructions
* Step 1
Add oil, Brown meat, cut in pieces
* Step 2
Brown veggies, warm the aromatics for 2 min (garlic, chili paste, ginger)
* Step 3
Add liquids, flavorings, spices, and herbs.
* Step 4
Cover and boil until veggies are cooked.
* Step 5
TASTE IT!! Is it sweet enough? Sour? Spicy? Salty? Adjust as needed.
* Step 6
While stirring! Add 1/2 corn starch slurry, bring to boil, then reassess the consistency. Repeat until you’ve reached the desired thickness. **the soup must boil each time to activate the corn starch properly.
* Step 7
Add 1/2 the green onions and the Frozen Wontons/Pot stickers to the soup and cook for about 5 mins.
* Step 8
Add Top Ramen noodles and cook for another 2-3mins. Then it’s ready to serve. Wontons and noodles will continue to absorb liquid while sitting and in the fridge.
* Step 9
Top with green onion the other half of green onions.
Note: if there is a photo you can click to enlarge it
Tag
cup? Soy sauce (Salty & Earthy)
Lg spoon fulls? Brown sugar or coconut sugar (Sweet & carmel/earthy)
of a small spoon. Chili Paste - Sambal or sriracha works too (spicy)
Chicken and 1 Beef Broth. We preferred: H‑E‑B Bone Broth in the jars- 2 chicken,1 beef
frozen pot stickers
top ramen
stems (both green and white parts) Green onion
drops of Sesame oil. It has a very strong flavor and smell but it’s needed
Corn starch. Mix it with tap water to make a slurry. This thickens the soup. Thickening activates once it begins to boil
Bay leaves
minced ginger
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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